White Bean Puree

Name: White Bean Puree
Ingredients: 2 (425 g) cans cannellini beans (you can use any white beans you prefer); 1/2 cup olive oil; 1/2 cup extra virgin olive oil; 2 sprigs rosemary; 3 garlic cloves, unpeeled; 1 -2 tablespoon lemon juice, to taste; sea salt, to taste

7 ingredients

4 steps

Ingredients

2 (425 g) cans cannellini beans (you can use any white beans you prefer)
1/2 cup olive oil
1/2 cup extra virgin olive oil
2 sprigs rosemary
3 garlic cloves, unpeeled
1 -2 tablespoon lemon juice, to taste
sea salt, to taste

Directions

1

Drain and rinse beans. Bring to a boil in a medium saucepan of water; boil, uncovered, about 15 minutes or until very tender. Drain.
2

Meanwhile, combine oils, rosemary and garlic in small saucepan. Heat over low heat until garlic just begins to turn golden, about 3 minutes. Remove from heat; stand 10 minutes to allow flavours to infuse into oil. Discard rosemary; remove garlic; reserve if desired.
3

Place beans in a blender. Squeeze garlic from skins and add to beans if desired. Pulse beans (and garlic if using) with half of the oil until starting to blend easily. Add remaining oil in a steady stream until all incorporated and mixture is very smooth.
4

Add lemon juice and salt to taste. If bean puree is too thick; add a little water to thin to desired consistency.